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4 large russet or Yukon gold potatoes, cut into wedges
3 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Potato Wedges: Preheat oven to 425°F (220°C). In a large bowl, toss potato wedges with olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy on the edges.
Prepare the Fish Finger Coating: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika and garlic powder.
Coat the Fish Fingers: Season the fish strips with salt and pepper. Dip each piece first in flour, then in beaten eggs, and finally in the breadcrumb mixture, pressing to ensure even coating.
Cook the Fish Fingers: In a large skillet, heat about 1/4 inch of oil over medium-high heat. Fry the fish fingers in batches, cooking for about 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.
Serve: Serve the fish fingers hot with the potato wedges. Garnish with fresh parsley and serve with tartar sauce, ketchup, or your favorite dipping sauce.
Helpful Tips
Extra Crunch: For super crispy fish fingers, use panko breadcrumbs and double-dip in the egg and breadcrumbs.
Alternative Cooking Method: For a healthier version, bake the fish fingers at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Seasoned Wedges: Add herbs like rosemary or thyme to the potato wedges for added flavor.
